Spiced Red Lentil and Spinach Dal

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear, then combine the rinsed lentils with 4 cups of water in a pot and bring to a boil, skimming any foam that rises.

2. 2

   Reduce the heat to low, cover the pot, and simmer the lentils for 15-20 minutes, or until they are soft and mushy, stirring occasionally to prevent sticking.

3. 3

   Heat 2 tablespoons of ghee or vegetable oil in a separate large pan or pot over medium heat, then add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.

4. 4

   Add 1 medium finely chopped onion to the pan and sauté for 5-7 minutes until it turns golden brown and softens.

5. 5

   Stir in 2 minced garlic cloves, 1 inch of grated ginger, 1 slit green chili (if using), 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala, cooking for 1 minute until aromatic.

6. 6

   Add 1 medium chopped tomato and 1 teaspoon of salt to the pan, cooking for 5 minutes until the tomato breaks down and the mixture thickens.

7. 7

   Incorporate 5 oz of fresh chopped spinach into the spice mixture, cooking for 2-3 minutes until the spinach wilts.

8. 8

   Pour the cooked lentil mixture into the spiced spinach mixture, stir well to combine, simmer for 5 minutes to allow the flavors to meld, and finally stir in 1 tablespoon of fresh lemon juice and garnish with 2 tablespoons of fresh chopped cilantro before serving.